Abstract
This investigation was aimed primarily at determining the color stability of pomegranate juice under high-temperature conditions, representative of processing conditions such as pasteurization, evaporation and dehydration. Results indicate that the red pomegranate anthocyanins are sufficiently stable. Browning is a significant problem requiring further investigation.
| Original language | English |
|---|---|
| Pages (from-to) | 410-412 |
| Number of pages | 3 |
| Journal | European Food Research and Technology |
| Volume | 175 |
| Issue number | 6 |
| DOIs | |
| State | Published - Nov 1982 |
| Externally published | Yes |